Snert (Dutch Split Pea Soup)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Gather the ingredients.
2. 2In a large soup pot, bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil.
3. 3Lower the heat to a simmer, cover and let cook for 45 minutes, giving it a stir occasionally and skimming off any foam that rises to the top.
4. 4Remove the pork chop, debone, and thinly cut the meat. Set aside.
5. 5Add the celery, carrots, potato, onion, leek, and celeriac to the soup.
6. 6Return to the boil, turn the heat down to a simmer and let cook, uncovered, for another 30 minutes, adding a little extra water if the ingredients start to stick to the bottom of the pot.
7. 7Add the smoked sausage for the last 15 minutes of cooking time. When the vegetables are tender, remove the bacon and smoked sausage, slice the thinly and set aside.
8. 8If you prefer a smooth consistency, purée the soup with a stick blender. Season to taste with salt and pepper. Add the meat back to the soup, setting some slices of rookworst aside.
9. 9ServeServe in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf.